Ingredient: zest from 1 medium orange

One thing that really makes muffins and coffee cakes of all types extra special good is a sweet and crunchy streusel topping. These fluffy vanilla rhubarb cupcakes are topped with a swirl of cream cheese frosting, drizzled with poached rhubarb and then sprinkled with some crunchy, spicy, baked streusel.

The simple addition of Chinese 5-spice powder makes for a delicious aromatic streusel. Five spice powder combines Chinese cinnamon with anise, cloves, ginger and fennel in a delicious balance that complements rhubarb, coaxing out more of its natural aroma. Adding pepita seeds and baking the crumble separately, creates a special crunchier topping.

The basic streusel is very versatile in that it can be customized to your personal preferences or what you have on hand. Here are a few suggestions:

• Use 2 cups flour OR 1 cup rolled oats * 3/4 cup whole-grain flour * 3/4 cup cookie or cracker crumbs
• Use 3/4 cup sugar OR 3/4 cup brown sugar * 1/2 cup raw sugar * 1/2 cup maple syrup
• Use 1 cup butter OR 1 cup brown butter * 1/2 cup nut/seed butter * 1/4 cup coconut oil * 1/4 cup oil or sesame oil
• Add-Ins .. 1 cup coconut flakes or nuts * spices & zests * 1/2 cup toasted seeds * 1/2 cup cocoa powder or wheat germ

I realize, this is a lot of steps for just a cupcake, but I think you’ll love them.

Print Recipe

Crunchy Streusel Rhubarb Cupcakes

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Rating: 5
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Course

dessert

Cuisine

American

Keyword

seeded rhubarb cupcakes

Servings

MetricUS Imperial

Ingredients

Sour Cream Rhubarb Cupcakes

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 cup EACH white & brown sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 cup butter, melted & slightly cooled
• 1 tsp pure vanilla
• zest from 1 medium orange
• 1 cup (120 gm) fresh rhubarb, trimmed & cut into 1/4-inch dice

Poached Rhubarb

• 1 cup fresh rhubarb, trimmed & cut into 1/4-inch dice
• 1/3 cup + 1 1/2 Tbsp water
• 3 Tbsp sugar
• 1/4-1/2 tsp cardamom
• red food color, if desired

Pepita 5-Spice Streusel

• 1 Tbsp brown sugar
• 2 Tbsp pepita seeds
• 1 1/2 Tbsp oatmeal
• 1 1/2 Tbsp flour
• 1/4-1/2 tsp 5-spice powder
• 1/4 tsp salt
• 1 1/2 Tbsp butter, cold

Ginger Cream Frosting

• 2/3 cup butter, softened
• 1 - 1 1/4 cups powdered sugar (to taste)
• 200 gm cream cheese, room temperature
• 1/4-1/2 tsp ginger

Course dessert Cuisine American Keyword seeded rhubarb cupcakes Servings MetricUS Imperial Ingredients Sour Cream Rhubarb Cupcakes 1 3/4 cups flour 2 tsp baking powder 1/2 tsp salt 3/4 tsp cinnamon 1/4 cup EACH white & brown sugar 2 large eggs 1 cup sour cream 1/2 cup butter, melted & slightly cooled 1 tsp pure vanilla zest from 1 medium orange 1 cup (120 gm) fresh rhubarb, trimmed & cut into 1/4-inch dice Poached Rhubarb 1 cup fresh rhubarb, trimmed & cut into 1/4-inch dice 1/3 cup + 1 1/2 Tbsp water 3 Tbsp sugar 1/4-1/2 tsp cardamom red food color, if desired Pepita 5-Spice Streusel 1 Tbsp brown sugar 2 Tbsp pepita seeds 1 1/2 Tbsp oatmeal 1 1/2 Tbsp flour 1/4-1/2 tsp 5-spice powder 1/4 tsp salt 1 1/2 Tbsp butter, cold Ginger Cream Frosting 2/3 cup butter, softened 1 - 1 1/4 cups powdered sugar (to taste) 200 gm cream cheese, room temperature 1/4-1/2 tsp ginger

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cupcakes

1. Preheat oven to 425 F. Line 9 muffin cups with large paper cups.
2. Wash rhubarb & trim ends. Cut rhubarb into a 1/4-inch dice. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt & cinnamon. Set aside.
4. In another bowl, whisk together sugars, eggs, sour cream, melted butter, vanilla & orange zest. Add the wet ingredients to the flour mixture. Stir until the flour is fully incorporated. Do not over-mix. Fold in rhubarb. The batter will be thick. Scoop the batter into 9 muffin cups, evenly distributing batter.
5. Bake for 7 minutes. After 7 minutes, decrease the oven temperature to 350 F. & bake for another 12 - 15 minutes or until cupcakes test done. Remove from oven & cool completely on a wire rack.

Poached Rhubarb

1. Place rhubarb, water, sugar, food coloring (if using) & cardamom in a saucepan. Simmer very gently for about 3-5 minutes or until rhubarb is soft but NOT mushy! Put a strainer on top of a bowl. Pour mixture into strainer & put the rhubarb pieces in another dish to cool. Pour the liquid back into the saucepan & let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Gently combine rhubarb & syrup.

Pepita 5-Spice Streusel

1. Combine all ingredients in a small bowl. Using a wooden spoon, stir until incorporated. Using your fingers, form fine crumbs. Spread the crumbs on a small cookie sheet and bake on a rack in the middle of the oven for 10-15 minutes, or until light golden brown. Remove from the oven and allow to cool completely to room temperature. Crumble with fingers.

Frosting

1. Beat butter until pale. Add powdered sugar & beat until smooth & pale, about 1 minute. Add softened cream cheese & ginger; beat until smooth.

Assembly

1. Fill a piping bag fitted with a large round nozzle with frosting. Top each cupcake with a dollop of frosting then using a spoon, create a well in each dollop. Spoon a bit of poached rhubarb inside of each well. Sprinkle with pepita streusel.